A light and indulgent way to make the most of this staple garden vegetable, marrow is stuffed with a wonderfully flavourful tomato and basil sauce and topped with breadcrumbs, cheddar cheese and melting mozzarella. Perfect for family dinners.
- 1 x 900g marrow
- 1 onion
- 2 celery stalks
- 1 carrot
- 2 tbsp. each butter, oil and tomato puree
- 2 x 400g tins chopped tomatoes
- 1 tsp. mixed Italian herbs
- Small handful freshly shredded basil leaves
- 50g fresh breadcrumbs
- 25g smoked grated cheddar cheese
- 100g mozzarella, sliced
- Salt and pepper
Finely dice the onion, celery and carrot. Slice the marrow into thick rings of around 4cm thick, and remove the peel unless young and tender and scoop out the seeds. Lay in a single layer in a baking tray.
Melt butter and oil in a frying pan. Add onion, celery and carrot and fry until soft and lightly golden. Add the tomato puree and fry for 2-3 minutes, then add the tomatoes. Stir well. Bring to a simmer, season with the dried herbs and salt and pepper and cook for 20 minutes or until thick and flavourful. Stir in the basil.
Stuff the sauce into the marrow rings and arrange the sauce in and around the marrow. Cover with foil and bake in a 200C oven for around 30 minutes or until the marrow is tender. Mix together breadcrumbs and cheddar and sprinkle over the marrow. Arrange the mozzarella over the breadcrumbs. Bake without the foil for 10 minutes, or until the cheese has melted and the breadcrumbs are golden.
Leave to cool for 15 minutes before serving.